Pistachio Donut Loaf

• porsjoner: 1 loaf
• aktiv tid: 25 minutes
• total tid: 1 hour 55 minutes

Ingredienser

80 g all-purpose flour (2/3 cup)

35 g granulated sugar (2 tablespoons + 2 teaspoons)

35 g light brown sugar, packed (2 tablespoons + 2 teaspoons)

1/2 teaspoon fine sea salt

54 g cold butter, cubed (3 tablespoons + 2 teaspoons)

1/2 teaspoon vanilla bean paste

60 g roasted salted pistachios, coarsely ground (1/2 cup)

220 g granulated sugar (1 cup + 2 tablespoons)

120 g neutral oil (1/2 cup + 1 tablespoon)

200 g plain unsweetened yogurt, room temperature (3/4 cup + 2 tablespoons)

135 g milk, room temperature (1/2 cup + 2 tablespoons)

1 tablespoon vanilla bean paste

1/4 teaspoon almond extract, optional but recommended

1/2 teaspoon apple cider vinegar

260 g all-purpose flour (2 cups + 2 tablespoons)

15 g cornstarch (2 tablespoons)

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

70 g roasted salted pistachios, coarsely ground (about 1/2 cup)

250 g powdered sugar (2 cups), sifted

60 g milk (1/4 cup)

1 teaspoon vanilla bean paste

Pinch fine sea salt

25 g roasted salted pistachios, finely chopped (about 3 tablespoons)

Fremgangsmåte

Preheat the oven to 350°F. Grease and fully line a 9x5-inch loaf pan with parchment paper.

Make the streusel. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt. Add the cold butter and vanilla bean paste. Work together until crumbly with a mix of small crumbs and larger clusters.

Fold the coarsely ground pistachios into the streusel, then refrigerate while preparing the batter.

In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, almond extract, if using, and apple cider vinegar until completely smooth.

Add the flour, coarsely ground pistachios, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk just until combined and no dry streaks remain.

Spread just under half of the batter into the prepared loaf pan, keeping the pan no more than 2/3 full once all layers are added.

Sprinkle half of the chilled streusel evenly over the batter.

Carefully spread the remaining batter over the streusel until completely covered.

Top evenly with the remaining streusel, leaving plenty of large clusters.

Bake for 55-70 minutes, checking around 35 minutes and covering loosely with foil if the streusel is browning quickly. The loaf is done when a toothpick inserted into the cake portion comes out with moist crumbs but no wet batter, the center no longer jiggles, and the streusel is golden. Temperature is a helpful baseline; the cake portion usually reaches 205-210°F.

Cool in the pan for 10-15 minutes, then carefully lift the loaf onto a wire rack.

While the loaf is still slightly warm, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.

Spread the glaze evenly over the top and sides of the loaf.

Immediately sprinkle the chopped pistachios evenly over the wet glaze.

Chill in the refrigerator until the glaze is set, about 30 minutes. The center will still be warm. If you want a warmer slice, you can let the glaze set on the counter instead.